Yup we're at it again, cutting up meat. This time it is a beef. It's all hands on deck to get the job done so if you'll excuse me for one day, I must run back out and get to work. On Monday and Tuesday I'll explain where different cuts of meat come from such as the T-bone , round steak etc. and why one is more tender than the other.
Kirk just opened the door and called, "Your minutes up!" We have a DVD that has enlightened us in several areas and ... and... I really have to go. See you Monday.